A hard-frozen ice-cream that is made by boiling down milk and simply freezing it
Ingredients - Makes about 60 popsicles
  • 3 litres milk
  • 2X400 g cans condensed and sweetened milk (if using unsweetened, simply increase the amount of added sugar)
  • 200 ml evaporated milk
  • 600 ml fresh cream
  • 4 tbsp cornflour
  • 5-6 tbsp sugar
  • 2 fat pinches of saffron
  • 2 cups of shelled pistachios, finely chopped
  1. Mix 2/12 litres of the milk, condensed milk, evaporated milk and cream in a large pot and bring to a boil
  2. Then simmer slowly, while stirring continuously, until the volume goes down by ⅓rd
  3. Mix the cornflour with the remaining milk and mix into the reduced milk
  4. Add the sugar, saffron and pistachios, simmer for another 5 minutes
  5. Cover and let it cool down completely before filling into popsicle moulds
  6. If you don't have the moulds, use tall glasses. Once the kulfi is frozen, you can remove it from the moulds/glasses simply by running them under water and turning out onto a plate
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